The most important element in consumer enjoyment of meat is tenderness, closely followed by flavour, with variation in these traits having a significant impact on consumer satisfaction (Casas et al. 2006). In order to forge improvements in these traits, either through quantitative breeding or molecular genetics, it is essential that there is a reliable method of trait testing. Sensory data, as collected using a taste panel, are subject to high measurement error as well as problems associated with subjectivity. Unfortunately these sensory panels are a necessary step in the improvement of the above mentioned beef traits, as no machine can measure the range of interacting characteristics that contribute to eating quality and palatability (Warriss 2000). This study aimed to test the repeatability and reproducibility values for seven sensory beef traits assessed by a taste panel operating in a commercial setting.